Author Topic: What are you eating?  (Read 529862 times)

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Offline deprofundis

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Re: What are you eating?
« Reply #4240 on: July 20, 2020, 06:13:07 PM »
Hi people outhere : Friends, Followers, Gentle wanderer, deprofundis made a recipe vedgy whit bacon +cheese sausages.
, Now you buy green onion also aka ciboulette, un white onion, on  entire garlic goose. Slice them hash thins  than you need spinages too and white wine to marinated the type of ognions, put lemon juice and honeey(just a tip) in and balsamic sauce  + etra virgin oil, micx it in a pot of glass whit love wait for it's in the frigs? after 3 hour  put you're oven element to max start the oil after this put it at 5 or 6 depend on strench of oven, tham let it steam cook whit  the vedgy mix of fresh garlic, fresh onion,  fresh green onion
Than you need two sausages bacon and cheese, gentelmens , lady outhere on GmG this is quite tasty!  :P
Classical & Jazz music is the food of the soul

Deprofundis

Offline Pohjolas Daughter

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Re: What are you eating?
« Reply #4241 on: July 28, 2020, 07:58:03 AM »
Glad that you had a tasty meal deprofundis.

Had my first bacon, lettuce and tomato sandwich yesterday....soooo tasty!  I happened to have an heirloom tomato on hand (nice and ripe) which upped the notch a bit.  Cooked some extra bacon, so might have another one today.   :)

PD

Offline SurprisedByBeauty

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Re: What are you eating?
« Reply #4242 on: July 30, 2020, 10:43:35 PM »




Some #culinaryexploits: Kohlrabi-Fennel-Lemon Risotto with Seabass and a Weingut STIFT GV DAC Reserve Maximos.

https://www.winzerhof-stift.at/

Offline Pohjolas Daughter

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Re: What are you eating?
« Reply #4243 on: July 31, 2020, 04:09:30 AM »
Looks very inviting!  Reminds, me, I need to keep an eye on my fennel....starting to grow to a decent-size (harvested one bulb already).

PD

Offline Sergeant Rock

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Re: What are you eating?
« Reply #4244 on: August 04, 2020, 07:40:25 AM »


Some #culinaryexploits: Kohlrabi-Fennel-Lemon Risotto with Seabass and a Weingut STIFT GV DAC Reserve Maximos.

Beautiful! We love fennel and kohlrabi.

Sarge
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Mahler, you ought to go see it.
he was as f*cked-up as you are."
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Offline SurprisedByBeauty

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Re: What are you eating?
« Reply #4245 on: August 08, 2020, 05:51:31 AM »
Grilled fillet of sea bream (the rest of the fish is perfect for fish stock) and basil/white wine foam with fennel & sage buttered salt potatoes & green beans à la Banducci. (DC: 2nd & F, NE, for any Washingtonian who remembers!)







A trio of pasta(s):

red beet-cream-curry-kasuri mehti
zucchini-lemon-chevre-basil
cauliflower-orange-gorgonzola-rosemary




Offline SurprisedByBeauty

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Re: What are you eating?
« Reply #4246 on: August 16, 2020, 09:44:13 AM »
Buljol & coconut bake.

Saturday breakfast.






Offline SurprisedByBeauty

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Re: What are you eating?
« Reply #4247 on: August 16, 2020, 09:54:49 AM »
Simple summer pasta with tomaters, porcini, and a dollop of ricotta. Oh, and lots of garden herbs (basil, oregano, sage, parsley).






Offline Pohjolas Daughter

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Re: What are you eating?
« Reply #4248 on: August 17, 2020, 09:06:26 AM »
I see that you've been cooking up a storm!  :)  That pasta dish looks particularly inviting.  Do you blanche and peel your tomatoes and then chop then up?

Today or tomorrow I will be finishing making a tart that I love.  It's pretty easy, but oh so tasty.  I found it a number of years ago in a cookbook.  You make a simple buttery tart (including some fresh herb of your choice), let chill, roll out and place into a tart pan with a removable bottom.  Sprinkle some crumbled goat cheese over it; add sliced tomatoes (about 3 medium that you've put on a plate and blotted the seeds and a lot of the gel out of first).  Drizzle a touch of olive oil over the top, add s & p and bake!  Yum!  Thank you Mr. Bishop for that great recipe...so tasty plus it transports nicely (like to a picnic outside waiting for the live music to begin).  :)

And I'll serve it with a nice leafy green salad.

PD

Offline Pohjolas Daughter

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Re: What are you eating?
« Reply #4249 on: August 24, 2020, 07:21:34 AM »
Pleased to report that my friend really enjoyed the tomato and goat cheese tart (finished making it over at his house).  He's a pretty picky eater--not adventurous at all regarding trying new things.  I also made a simple light leafy green salad to go with it dressed with a sherry/mustard vinaigrette.  Had some leftover dough, so I made two small tarts:  first one was another tomato one; the second, I used a mandoline to thinly slice (lengthwise) some green zucchini and sprinkled them with a bit of salt and left on a plate next to the tomatoes to draw out some of the moisture as I was concerned that the tart shell would get too soggy.  Baked them in my toaster oven and was pleased with how they came out!  :)

Had the zucchini one with some more salad for lunch today.

PD

Offline SurprisedByBeauty

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Re: What are you eating?
« Reply #4250 on: August 26, 2020, 12:43:49 AM »
I see that you've been cooking up a storm!  :)  That pasta dish looks particularly inviting.  Do you blanche and peel your tomatoes and then chop then up?

Oh, how fancy do you think I am? Neither blanched nor peeled. Chopped into medium cubes and off into the pan with garlic they go. :-)

Quote
Today or tomorrow I will be finishing making a tart that I love.  It's pretty easy, but oh so tasty.  I found it a number of years ago in a cookbook.  You make a simple buttery tart (including some fresh herb of your choice), let chill, roll out and place into a tart pan with a removable bottom.  Sprinkle some crumbled goat cheese over it; add sliced tomatoes (about 3 medium that you've put on a plate and blotted the seeds and a lot of the gel out of first).  Drizzle a touch of olive oil over the top, add s & p and bake!  Yum!  Thank you Mr. Bishop for that great recipe...so tasty plus it transports nicely (like to a picnic outside waiting for the live music to begin).  :)

If I knew how to make a "simple buttery tart", I might be tempted. Perhaps a good reason to get into that.

Meanwhile:

Anglo-French Lunch w/Minute Steak w/touch of Dijon mustard, salad, pan-fries, & C-on-the-C.
And a light, young Pinot Noir to moisten the palate...




And a glitzy lunch: A little duo of tartare (salmon-tuna-trout-wasabi-cucumber; beef-mustard-greens-shallots-quail-egg) and bruschette along w/a #Polz Winzersekt "M". A moving-in welcome!





Offline Pohjolas Daughter

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Re: What are you eating?
« Reply #4251 on: August 26, 2020, 01:22:55 AM »
Oh, how fancy do you think I am? Neither blanched nor peeled. Chopped into medium cubes and off into the pan with garlic they go. :-)

If I knew how to make a "simple buttery tart", I might be tempted. Perhaps a good reason to get into that.

Meanwhile:

Anglo-French Lunch w/Minute Steak w/touch of Dijon mustard, salad, pan-fries, & C-on-the-C.
And a light, young Pinot Noir to moisten the palate...

Another tasty-looking meal!  :)  And 'tis the season for corn on the cob!

And a glitzy lunch: A little duo of tartare (salmon-tuna-trout-wasabi-cucumber; beef-mustard-greens-shallots-quail-egg) and bruschette along w/a #Polz Winzersekt "M". A moving-in welcome!





Regarding pastry:  do you own a food processor?  If so, it's pretty quick work (though I must admit, washing the bowl, blade, etc. of the food processor isn't my favorite part of it). If not, you can do it by hand using either a pastry blender, two forks, or a couple of diner knives.  Tips:  keep everything as cold as possible (butter barely thawed from the freezer), nice cold ice-water.  Work quickly and handle the dough as little as possible.  Also, let the dough chill in the fridge well-wrapped for at least a couple of hours before rolling it out.  Here's his (Jack Bishop's) recipe for the tart.  Note:  I have a 9-inch fluted metal tart pan with a removable bottom.  He calls for a 10-inch.  I find that I have enough dough left over for two small tarts (about 5 inches across).  Mine are a combo of a cheesecake/bundt pan (again with removable bottoms--springform type with higher sides.  I just don't push the tart dough that high up).  I use the leftover scraps for these two.  Also, I dump/scrape the dough mixture that's in the food processor out onto a piece of waxed paper.  I don't really knead it, just quickly form it into a ball/flat disc.  The reason, by the way, for working quickly and having cold ingredients is to keep the dough flakey.   :)

Personally, I like the rosemary taste to be a bit more pronounced.  Last time I put in a scant tablespoon of fresh, chopped rosemary.

https://www.recipelink.com/msgbrd/board_31/2005/MAY/30392.html

Let me know if you try it.   :)

Best wishes,

PD





Offline LKB

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Re: What are you eating?
« Reply #4252 on: September 15, 2020, 11:02:55 AM »
Just finished brunch at my favorite coffee shop. Excellent ham/mushroom/cheese omelet, with toast and some geat coffee.

Not fancy, but then neither am l.

Sated,

LKB
Mit Flügeln, die ich mir errungen...

Offline Pohjolas Daughter

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Re: What are you eating?
« Reply #4253 on: September 15, 2020, 03:57:04 PM »
Just finished brunch at my favorite coffee shop. Excellent ham/mushroom/cheese omelet, with toast and some geat coffee.

Not fancy, but then neither am l.

Sated,

LKB
Hey, I enjoy all kinds of food!  :)  Sounds lovely!  What kind of cheese did you add (if you remember)?  I make omelets pretty regularly around here.  You can get 'fancy' or not so fancy...doesn't matter if you enjoy it.

Offline Pohjolas Daughter

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Re: What are you eating?
« Reply #4254 on: Today at 05:47:03 AM »
Trying a new recipe today:  carnitas!  Which I don't recall ever having before, but the recipe sounded nice....and also relatively easy.  I had seen an episode on t.v. which intrigued me, but decided that it had way too many ingredients, too much garlic, etc., so I started googling and found this.

https://www.recipetineats.com/pork-carnitas-mexican-slow-cooker-pulled-pork/

If I had been better organized (and not feeling lazy yesterday afternoon/evening) I would have prepped for it, but I didn't so at 8 a.m. this morning I was out in the kitchen.  It's now in my slow cooker (starting it out on high so I won't be eating dinner late-late).  Looking forward to trying it.  I haven't made pulled pork before (any kind), but I do love it!  Supposedly, it also freezes well and can be used in various dishes and had a number of very good reviews, so fingers are crossed!   :)

So, what have the rest of you been cooking or eating lately?

PD